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Results 41-43 of 43 (Search time: 0.005 seconds).
Sous-vide 조리법을 적용한 감자조림의 품질특성 및 최적화
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정서영;
주나미
Article
Issue Date
2018
Citation
한국식품조리과학회지, v.34, no.6, pp 607 - 616
Publisher
한국식품조리과학회
표고버섯 분말 첨가 냉동쿠키 제조의 최적화
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정은경;
주나미
Article
Issue Date
2010
Citation
한국식품조리과학회지, v.26, no.2, pp 121 - 128
Publisher
한국식품조리과학회
오디즙 첨가 양갱의 제조 조건 최적화
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표서진;
주나미
Article
Issue Date
2011
Citation
한국식생활문화학회지, v.26, no.3, pp 283 - 294
Publisher
한국식생활문화학회
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이선미
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김수정
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Jeong, Hee Sun
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김다솔
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정은경
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이희정
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response surface methodology (RSM)
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sensory evaluation
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response surface methodology
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cookie
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easily chewable and swallowable f...
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muffin
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response surface methodology(RSM)
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butter
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Opuntia humifusa powder
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pasta
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2010 - 2018
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2006 - 2009
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한국식품조리과학회지
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한국식품영양학회지
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한국식생활문화학회지
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